Sunday mornings are all about “special breakfast” in our house. Kiddo’s choice. This morning, he declared that it was waffle day. Banana waffles, no less. I didn’t happen to have a banana waffle recipe handy. So, after a bit of spelunking on the interwebs, I found this one from food.com. I knew right away we’d be leaving the nuts out. Chunks in waffles are strictly forbidden in the kiddo’s world. But, beyond that, I thought it was a nice, easily adapted recipe. The next choice – what to do about that gluten-free all purpose flour. I don’t stock such a beast, as I find that I like to play and mix and match my various flours. Today, it was Kiddo’s choice. I told him to pick 2 flours and 1 starch from the refrigerator stash. His choices? Corn flour, corn starch, and white rice flour. Excellent choices to make a nice, crispy, light waffle.

In a large bowl, blend the banana, almond milk, oil, apple cider vinegar, and maple syrup. In a small bowl, combine the dry ingredients, whisking well. Stir dry ingredients into wet ingredients. Cook on waffle iron according to manufacturer’s directions.

Note: These require a hot iron and plenty of grease on the waffle iron. Be patient with the cooking time. Otherwise, they will stick.

I don’t have a lot of 1-use kitchen gadgets, but a waffle iron is definitely worth having. Mine has plates that come out and flip over so we could make pressed sandwiches, too. Not that I ever have. But, we could. I guess that makes it a 2-use kitchen gadget.🙂

These look light, fluffy, and amazing! We tried to make GF waffles several weeks ago from a GF and vegan cookbook. They were good, but very dense. Nothing like the fluffy waffle that I remember. I am going to have to give yours a try!🙂

Thanks Amanda – if you try them let me know how they work out for you. The only problem we had with them was sticking. And, these were more crisp than fluffly – though if you made them in a Belgian waffle maker instead of my old school skinny style waffle maker, I think fluffy would apply. They’re definitely lighter than other ones I’ve made. (They’re also probably less nutritionally dense. But sometimes that’s okay, right?)

I, personally, have not noticed a major difference in the two gums. I bought some guar because it was cheaper and I’d read some not so appetizing stuff about how xanthan gum was made, and it’s seemed to work just as well as guar. I’m also finding that in some things I can just leave it out. Egg-free pancakes and waffles don’t appear to be things that I can make work without a little added gum, though. Some people think there’s an off taste to xanthan gum. But, I haven’t noticed it.

I love the idea! today was our first day back at home after holidays, and Nelle immediately requested that we make waffles for brekky🙂 But I think it’s a great thing to give her the chance to create her own …. Will definitely try that!

Wow Deanna! These looks so wonderful. I have been on a waffle kick as of late- will be trying these. As far as the sticking goes.. I think for the most part that is something you have to be patient with anytime you choose not to use eggs in waffles. I have had this same problem many a times.. but usually if you give them that extra few minutes to cook all is well in paradise🙂 Usually I combat this by adding a large amount of Flax Meal.. which works amazing BUT it leads to a heavier, very filling waffles. (while I MUCH prefer mine light and crispy)
Oh AND- Thanks so much for sharing this recipe at this weeks Seasonal Sunday Event!
xo, Brittany

Thanks for including the note about sticking – this summer at my parent’s cabin we tried to make waffles and each batch stuck so badly that we had to scrape it out with a butter knife and used the rest of the batter to make pancakes.😛